Shared by Ilan Stavans
Jicama Salad
Yield: 4 servingsTime: 10 minutes, plus 1 hour rest
Jicama Salad
Yield: 4 servingsTime: 10 minutes, plus 1 hour restFamily Journey
Poland and BelarusMexico CityNew York
Amherst, MA
This crunchy, fresh jicama salad is from Ilan Stavans, who grew up celebrating Shabbat with a mix of Jewish and Mexican dishes in Mexico City. The salad provides a welcome, refreshing counterpoint to dishes like rich, spicy mole and a bursting-with-flavor sopa de tortilla (tortilla soup). You can find Tajín, a Mexican spice blend in most grocery stores; it’s delicious on fresh fruit like mango, too.
Read more of Ilan’s family story in “A Mexican Shabbat With Yiddish Songs Find a New Home in Amherst” and get his recipes for sopa de tortilla (tortilla soup) and mole con pollo (chicken with mole).
Ingredients
Ingredients:
- 2 medium jicamas, peeled and cut into ¼-inch cubes
- 2 small cucumbers, peeled, seeds removed, and cut into ¼-inch cubes
- ½ cup finely chopped fresh cilantro
- 4 tablespoons fresh lime juice
- ¼ teaspoon Tajín
- ½ teaspoon kosher salt
Preparation
Step 1
In a mixing bowl, combine the jicamas, cucumbers, cilantro, lime juice, chile powder, and salt.
Step 2
Toss well, cover, and refrigerate for at least one hour before serving. Adjust salt and chile powder to taste; serve.
